From Powells.com
The vivacious chef Caprial Pence has made a name for herself nationwide
from her television series Cooking with Caprial. Anyone who has
seen her show recognizes the seeming effortlessness with which Caprial
can throw together a fabulous dinner for six. But anyone who has followed
a recipe from one of her eight cookbooks knows the ease with which the
reader can do the same. Caprial's Cafe Favorites is a collection
of over 130 recipes culled from her show and from her continually popular
restaurant in Portland, Oregon. Written in her friendly, conversational
tone, and with straightforward ingredient lists and instructions, Caprial's
recipes are a breeze to follow. What puts all of her cookbooks in the
"must have" category is how good the food tastes. At
times, eclectic ingredients combine to create sumptuous, but unexpected,
results
Roasted Red Pepper and Lentil Soup for example at
others, the essential but oft-neglected pinch of cumin is highlighted
in a simple vegetable ragout. However, what makes this book a favorite
of mine are the pleasures of the traditional comfort foods, like her simple,
but sublime, hearty Beef Stew with Polenta. This is one of the best cookbooks
to have on your shelf. You'll pull it down time and time again, whether
it be for expected (or unexpected) guests, a special meal for two, or
when you just feel like a delicious, simple, and comforting meal. Georgie, Powells.com
Synopses & Reviews
In the companion text to Caprial's first television series, she offers over 125 recipes that concentrate on reasonably priced fresh ingredients, easy preparation, and colorful presentation. From Northwest Crab Cakes with Roasted Red Pepper Aioli to Vegetable Potstickers, Grilled Pork Tenderloin Sandwich with Roasted Shallot Relish to Pesto Pizza, and delectable Triple Chocolate-Hazlenut Torte to Ricotta Raspberry Tart, you'll find ample culinary inspiration for any occasion.
About the Author
After graduating from the Culinary Institute of America, Caprial Pence returned to her native Pacific Northwest and in 1986 began working at Fullers Restaurant. She was quickly promoted to Chef de Cuisine, and in 1990 she was named Best Chef: Pacific Northwest by the James Beard Foundation. In 1992, she and John moved to Portland and opened their own restaurant, now called Caprial's Bistro.
As a cooking teacher, author of eight cookbooksincluding Caprial's Dessertsand television host, Caprial loves to share her talent for creating innovative regional dishes. Her third and latest series on public television is "Cooking with Caprial & John," which she co-hosts with her husband. Together they are producing a new show for public television, "Caprial and Johns Kitchen," and have just written a companion cookbook by the same name. Caprials series produced by The Learning Channel, a 1994 nominee for the James Beard Award for best television cooking show, currently airs internationally.